Has anyone done dumplings in the SC?

jellycat40

thank you penny, will give that a go. I have had it on high all day anyway as I still can't get used to trusting things will be cooked.

Louise

Gabriel-Ernest

Yes we follow the same procedure as Penny and they always come out perfect.

LJM

yep i too just make them up and pop them in theyve always come out fine,oh has never complained

maryb

I do a recipe for beef stew with horseradish dumplings - can't remeber where I found it but basically you just add a couple of teaspoons of horseradish sauce to the mix and cut back on the water a bit. They're fabulous with beef. i find they take a good 40 minutes in the slow cooker and they don't swell up quite as much as if you boil them but they don't taste heavy at all.

comping_cat

We had chicken stew and dumplings tonight in the SC as well. I do half the amount of suet to flour (eg 2oz suet, 4oz s/r flour) an pinch of salt, a tsp of baking powder and enough cold water to bind. The baking powder makes them lighter, and not so stodgy. The main thing is that the stew is really hot and they should cook just fine.

lil_me

Ooooo I didn't know this, yummy, will try it

RACHIE77

LJM wrote:

yep i too just make them up and pop them in theyve always come out fine,oh has never complained

I always do mine in the SC and then turn out solid! My OH complains like mad!!

I must be doing something wrong so will know for next time - cheers!

MATH

My dumplings are bubbling in the SC as I type! yum yum. I usually leave them in foe about an hour on low. It's almost impossible to overcook a dumpling

stressedoutmumof1

Funny enough, I've just popped mine in the SC with my beef stew that's been bubbling all day I follow instructions on the suet packet and leave for about 45 mins. Although I must say I'm going to try the horseradish dumplings next time

MATH

And here they are:-:D